Ingredients
Method
Preparation
- Rinse lentils and cook in boiling water for about 15 minutes until just tender, then drain and set aside.
Cooking
- Heat olive oil in a large pot over medium heat and sauté diced onion for 4–5 minutes until soft.
- Add garlic and cook for 1 minute until fragrant.
- Stir in rice, cumin, paprika, and oregano, coating the rice with oil and spices.
- Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes.
- Add cooked lentils, gently mix, and cook for another 5 minutes until rice is tender and liquid is absorbed.
- Remove from heat and stir in lemon juice, parsley, and crumbled feta cheese.
- Season with salt and black pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat with a splash of water to prevent sticking.
